Clams

Seriously, I’m not sure that there could be a faster or more delicious supper, or perhaps starter.  The entire thing takes no more than ten minutes to make!  As long as you have good palourdes (or mussels, razor clams, etc), you’re good to go!  In fact this is so easy, I’m getting the 11yo to cook it.

Ingredients
1kg palourde clams (aka Venus or smooth clam)
2 red chillis, seeded and chopped
1 clove garlic, crushed
1 lemon grass stalk, sliced (or you can crush it, and remove before serving)
1 tsp grated fresh root ginger
200ml (7fl oz) coconut milk
handful of chopped coriander

When checking shellfish like clams, there are only a few basic rules:

• Rinse the clams, checking for any with broken shells – throw away any who’s shells are damaged
• If the shells are not firmly closed, and do not close when you rap them hard – throw them away
• Do not store them in fresh water
• When you’ve cooked them, throw away any which have not opened during cooking!  

So, very simple, must close when raw, must be open when cooked…

Method

• Put everything apart from the clams into a tall pot
• Bring to the boil, and simmer for one minute
• Add the cleaned clams, and put a lid on the pan.  Cook for 4-5 minutes
• Lift the clams out and divide between your plates
• Bring the sauce back to the boil and simmer for a further minute
• Spoon the sauce over the clams